Dunn's Famous Deli set to open on the Danforth

Dunn's was never my go-to smoked meat establishment in Montreal and I never tried their apparently short-lived King St. West theatre-district location here, but I'm hoping for the best. According to their website, their briskets are still cured for days in the traditional way; no quick injections. It's still owned and run by the family of Myer Dunn, who opened his first Montreal location in 1927.

Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.

Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.